1
|
Chukwuma IF, Ossai EC, Nworah FN, Apeh VO, Abiaziem EO, Iheagwam FN, Skendrović H, Juchniewicz S, Leicht K, Okpala COR, Korzeniowska M. Changes in nutritional, health benefits, and pharmaceutical potential of raw and roasted tropical almond (Terminalia catappa Linn.) nuts from Nigeria. PLoS One 2024; 19:e0287840. [PMID: 38165984 PMCID: PMC10760739 DOI: 10.1371/journal.pone.0287840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2022] [Accepted: 06/14/2023] [Indexed: 01/04/2024] Open
Abstract
Tropical almond (Terminalia catappa Linn.) is highly distributed within the tropics, but appears rather underutilized in developing countries like Nigeria. Specifically, relevant information regards the nutritional, health benefits, and pharmaceutical potential of roasted T. catappa nuts remains scanty. Comparing both raw and roasted T. catappa nuts should provide additional information especially from product development and potential commercial prospect standpoints. The changes in nutritional, health benefits, and pharmaceutical potentials of raw and roasted T. catappa nuts were, therefore, investigated. Whereas the raw T. catappa nuts obtained significantly (p < 0.05) higher protein, ash, moisture, crude fiber, as well as vitamins C, and B1-3 compared to the roasted ones, some contents like carbohydrates, energy, vitamin A, calcium, manganese, zinc, hydrogen cyanide, as well as oxalate would noticeably change (p < 0.05) after the roasting process. Twenty phytochemicals were identified in both raw and roasted samples with the concentrations of quinine, ribalinidine, sapogenin, flavan-3-ol and tannin significantly reduced, while catechin seemed enhanced upon roasting. Promising drug-likeness, pharmacokinetic properties, and safety profiles could be predicted among the phytochemicals. Overall, roasting T. catappa nuts should enhance the nutritional contents, which could aid both absorption and palatability.
Collapse
Affiliation(s)
- Ifeoma Felicia Chukwuma
- Faculty of Biological Sciences, Department of Biochemistry, University of Nigeria, Nsukka, Enugu State, Nigeria
| | - Emmanuel Chekwube Ossai
- Faculty of Biological Sciences, Department of Biochemistry, University of Nigeria, Nsukka, Enugu State, Nigeria
| | - Florence Nkechi Nworah
- Faculty of Biological Sciences, Department of Biochemistry, University of Nigeria, Nsukka, Enugu State, Nigeria
| | - Victor Onukwube Apeh
- Department of Applied Sciences, Federal College of Dental Technology and Therapy, Enugu State, Nigeria
| | - Emmanuel Osinachi Abiaziem
- Faculty of Biological Sciences, Department of Biochemistry, University of Nigeria, Nsukka, Enugu State, Nigeria
| | - Franklyn Nonso Iheagwam
- Department of Biochemistry, Covenant University, Ota, Ogun State, Nigeria
- Covenant University Public Health and Wellbeing Research Cluster (CUPHWERC), Covenant University, Ota, Ogun State, Nigeria
| | - Hanna Skendrović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Szymon Juchniewicz
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Katarzyna Leicht
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Charles Odilichukwu R. Okpala
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
- UGA Cooperative Extension, College of Agricultural and Environmental Sciences, University of Georgia, Athens, GA, United States of America
| | - Małgorzata Korzeniowska
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| |
Collapse
|
2
|
Zhu S, Hu S, Yuan L, Luo J, Ouyang L, Feng J, Li X, Zhou J. Pretreatment process of rice syrup production and analysis of physicochemical properties. CYTA - JOURNAL OF FOOD 2023. [DOI: 10.1080/19476337.2023.2168302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
Affiliation(s)
- Shuilan Zhu
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi, China
| | - Shuai Hu
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi, China
| | - Linfeng Yuan
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi, China
| | - Jing Luo
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi, China
| | - Linghua Ouyang
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi, China
| | - Jianxiong Feng
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi, China
| | - Xin Li
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi, China
| | - Jinying Zhou
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi, China
| |
Collapse
|
3
|
Ofoedu CE, Ofoedu EO, Chacha JS, Owuamanam CI, Efekalam IS, Awuchi CG. Comparative Evaluation of Physicochemical, Antioxidant, and Sensory Properties of Red Wine as Markers of Its Quality and Authenticity. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:8368992. [PMID: 36299559 PMCID: PMC9592215 DOI: 10.1155/2022/8368992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Accepted: 10/08/2022] [Indexed: 11/30/2022]
Abstract
The consumption of red wine by most wine drinkers has increased significantly because of the perceived health benefits which are linked to its inherent quality characteristics. In the quest to determine the conformity of Nigeria's domestic red wine quality with their international counterparts, the quality characteristics of domestic red wines produced in Nigeria were evaluated using foreign red wines as markers of wine quality and authenticity. Foreign and domestic red wines obtained in Nigeria were analyzed for physicochemical, antioxidant, and sensory properties using standard methods. Results showed that the domestic wines had significantly (p < 0.05) higher pH (4.03-4.16) and total sugar content (8.60-9.27%) while the foreign wines had significantly (p < 0.05) higher total titratable acidity (0.76-0.83%), Brix (6.98-8.04 g/100 g), alcohol (14.44-15.21% ABV), and polyphenol content (385.13-412.75 mg/L). Additionally, the domestic wines exhibited significantly (p < 0.05) lower antioxidant capacity compared to the foreign wines. Although the wines' hue angle (27.68°-41.46°) indicated a red colour spectrum in the visible region of the opponent colour chart, the total colour difference (ΔE) between foreign and domestic wines was significant. The sensory characteristics of the wines differed significantly as the panelist rating for overall acceptance ranged from 5.58 to 7.33. This research has provided valuable insight that the domestic wines studied showed a considerable level of authenticity and different levels of quality according to their varying concentration of organic acids, residual sugars, and phenolic compounds.
Collapse
Affiliation(s)
- Chigozie E. Ofoedu
- Department of Food Science and Technology, Federal University of Technology Owerri, PMB 1526, Owerri, Imo, Nigeria
| | - Ebelechukwu O. Ofoedu
- Department of Food Science and Technology, Federal University of Technology Owerri, PMB 1526, Owerri, Imo, Nigeria
| | - James S. Chacha
- Department of Food Science and Agroprocessing, Sokoine University of Agriculture, P.O. Box 3006, Chuo Kikuu, Morogoro, Tanzania
| | - Clifford I. Owuamanam
- Department of Food Science and Technology, Federal University of Technology Owerri, PMB 1526, Owerri, Imo, Nigeria
| | - Ifeyinwa S. Efekalam
- Department of Food Science and Technology, Federal University of Technology Owerri, PMB 1526, Owerri, Imo, Nigeria
| | - Chinaza Godswill Awuchi
- School of Natural and Applied Sciences, Kampala International University, Box 20000, Kampala, Uganda
| |
Collapse
|
4
|
Adetokunboh AH, Obilana AO, Jideani VA. Physicochemical Characteristics of Bambara Groundnut Speciality Malts and Extract. Molecules 2022; 27:4332. [PMID: 35889203 PMCID: PMC9323462 DOI: 10.3390/molecules27144332] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 06/08/2022] [Accepted: 06/10/2022] [Indexed: 02/04/2023] Open
Abstract
Speciality malts and their extracts have physicochemical characteristics such as colour, flavour, and aroma sorted for in food production. Speciality malts used in food production are mostly produced from cereal grains. Hence, this study aimed to produce speciality malts from Bambara groundnut (BGN) seeds and analyse their physicochemical characteristics and metabolites. The base, toasted, caramel, and roasted malt were produced by drying at different temperatures and times. Syrups were produced isothermally from the speciality malts. The speciality malts and syrups were assessed for colour, pH, protein, α and β-amylases, total polyphenols, antioxidants, and metabolite profiling. The BGN speciality malts were assayed for fatty acid methyl esters (FAME), hydrocarbons, sugar alcohols, sugars, acids, amino acids, and volatile components using capillary gas chromatography-mass spectrometry (GC-MS) and gas chromatography with flame ionisation detection (GC-FID). The colours of the speciality malts and syrups were significantly (p = 0.000) different. The protein content of the BGN speciality malts was significantly different (p = 0.000), while the protein content of the syrups was not significantly different. The amylase activities of the BGN speciality malt decreased with the change in kilning temperatures and time. The α- and β-amylase activities for the specialty malts were 1.01, 0.21, 0.29, 0.15 CU/g and 0.11, 0.10, 0.10, 0.06 BU/g. The total polyphenols and antioxidant activities differed for all BGN speciality malts. There were twenty-nine volatiles detected in the BGN speciality malts. Fifteen amino acids consisted of seven essential amino acids, and eight non-essential amino acids were detected in the speciality malts. Fatty acid methyl esters (FAME) identified were palmitoleic, oleic, linolelaidic, linoleic, and arachidic acid. The sugars, organic acids, and sugar alcohols consisted of lactic acid, fructose, sucrose, and myo-inositol. The BGN speciality malts exhibited good physicochemical characteristics and metabolites that can make them useful as household and industrial ingredients for food production, which could be beneficial to consumers.
Collapse
Affiliation(s)
| | | | - Victoria A. Jideani
- Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville 7535, South Africa; (A.H.A.); (A.O.O.)
| |
Collapse
|
5
|
Marcel MR, Chacha JS, Ofoedu CE. Nutritional evaluation of complementary porridge formulated from orange-fleshed sweet potato, amaranth grain, pumpkin seed, and soybean flours. Food Sci Nutr 2022; 10:536-553. [PMID: 35154690 PMCID: PMC8825733 DOI: 10.1002/fsn3.2675] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 11/10/2021] [Accepted: 11/14/2021] [Indexed: 12/13/2022] Open
Abstract
Supplementing breastmilk with poor energy and nutrient-dense complementary foodstuffs for young children and infants has resulted in malnutrition, poor growth, and retardation of infant development in many sub-Saharan African countries. Ensuring nutrient adequacy for infants because of their lower consumption requires energy and nutrient-dense food. In this context, the nutritional composition of porridge from complementary flour blends of locally available foodstuffs (orange-fleshed sweet potato, pumpkin seeds, amaranth grains, and soybeans) was carried out. Complementary flours formulated from flour blends of pumpkin seeds, extrusion cooked soybean, and orange-fleshed sweet potato, as well as germinated and extrusion cooked amaranth grains, resulted in varieties of complementary porridges (SAPO1-SAPO5). From these, proximate composition, mineral content (sodium, iron, magnesium, calcium, phosphorus, and zinc), vitamin contents (A and C), and nutrient density of the formulated complementary porridge were determined. Results showed that all the formulated complementary porridge were able to meet the stipulated standards of energy and nutrient (zinc, iron, vitamin A, and protein) densities. Flour blend ratio, germination process, and extrusion cooking significantly (p < .05) influenced the targeted nutrients of interest, as well as the nutrient and energy densities of the formulated complementary porridge. Specifically, the formulated complementary porridge with 40% amaranth grain, 25% orange-fleshed sweet potato, 20% soybean, and 15% pumpkin seed composite mixture had 76.92% compliance level with recommended standards, which assure adequate nutrient complementation to breastfeeding. The present study provides a valuable insight that complementary foods from locally obtainable foodstuffs are potential solutions for mitigating childhood malnutrition and adequate complementation to breastfeeding by proffering the needed energy and nutrient densities required for the immunity, well-being, growth, and development of young children and infants, without fortification.
Collapse
Affiliation(s)
- Mary R. Marcel
- Department of Human Nutrition and Consumer Sciences, College of AgricultureSokoine University of AgricultureMorogoroTanzania
| | - James S. Chacha
- Department of Food Science and Agroprocessing, School of Engineering and TechnologySokoine University of AgricultureMorogoroTanzania
| | - Chigozie E. Ofoedu
- Department of Food Science and Technology, School of Engineering and Engineering TechnologyFederal University of TechnologyOwerriImo StateNigeria
| |
Collapse
|
6
|
Agbai CM, Olawuni IA, Ofoedu CE, Ibeabuchi CJ, Okpala COR, Shorstkii I, Korzeniowska M. Changes in anti-nutrient, phytochemical, and micronutrient contents of different processed rubber ( Hevea brasiliensis) seed meals. PeerJ 2021; 9:e11327. [PMID: 34055479 PMCID: PMC8140600 DOI: 10.7717/peerj.11327] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Accepted: 03/31/2021] [Indexed: 12/15/2022] Open
Abstract
Rubber (Hevea brasiliensis) is a perennial plant crop grown in many parts of Africa, South East Asia, and South America, especially within the hot and humid climatic regions. Rubber seed, either as feed or food, is a useful raw material to produce edible oil and protein. Despite the huge quantity of rubber seeds produced in Nigeria and its potential as a protein source, rubber seeds still appear neglected and under-utilised as feed/food given its perception as inedible and toxic due to the high concentration of cyanogenic glycoside. Therefore, the quest for effective processing technique(s) that would enhance its food use application is very fitting. This current study was directed to determine the changes in anti-nutrient, phytochemical, and micronutrient contents of different processed rubber seed meals. Specifically, the rubber seeds underwent processing, which employed boiling and the combined action of boiling and fermentation methods that brought about three seed meal flour groups, i.e., raw (RRSM), boiled (BRSM), and fermented (FRSM) seed meals. These were subsequently analysed for anti-nutrient/phytochemical (oxalate, phytate, tannin, phenols, saponin, hydrogen cyanide (HCN), alkaloids, flavonoids, and trypsin inhibitors), and micronutrient (which involved minerals (magnesium, phosphorus, calcium, iron, zinc, potassium, sodium, manganese, lead, and selenium) and vitamin (vitamin B1, B2, B3, C, E, and beta carotene)) contents. The results showed that the processing methods used to achieve the RRSM, BRSM, and FRSM, reduced the anti-nutrients (phytate, tannin, and oxalate) below the acceptable limits, and the HCN below the toxic levels. Importantly, the processing methods herein have not yet succeeded in removing HCN in the (processed) rubber seed meals, but can be seen to be heading toward the right direction. The FRSM obtained significantly lower (p < 0.05) anti-nutrient/phytochemical, but significantly higher (p < 0.05) mineral contents, compared with the other groups (RRSM and BRSM), except for flavonoids that obtained a 30% increase over the BRSM. Some mineral and vitamin contents could be lost in the BRSM compared to the others (RRSM and FRSM) in this study. Additionally, the FRSM obtained higher vitamin contents, after those of RRSM. Overall, the combined action of boiling and fermentation should be recommended for the proper utilisation of rubber seed as food/feed.
Collapse
Affiliation(s)
- Chidinma M. Agbai
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, Owerri, Imo, Nigeria
| | - Ijeoma A. Olawuni
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, Owerri, Imo, Nigeria
| | - Chigozie E. Ofoedu
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, Owerri, Imo, Nigeria
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China
| | - Chidi J. Ibeabuchi
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, Owerri, Imo, Nigeria
| | - Charles Odilichukwu R. Okpala
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wroclaw, Poland
| | - Ivan Shorstkii
- Department of Technological Equipment and Life-Support Systems, Kuban State Technological University, Krasnodar, Russian Federation
| | - Małgorzata Korzeniowska
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wroclaw, Poland
| |
Collapse
|
7
|
Ofoedu CE, Akosim CQ, Iwouno JO, Obi CD, Shorstkii I, Okpala COR. Characteristic changes in malt, wort, and beer produced from different Nigerian rice varieties as influenced by varying malting conditions. PeerJ 2021; 9:e10968. [PMID: 33777523 PMCID: PMC7983859 DOI: 10.7717/peerj.10968] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Accepted: 01/28/2021] [Indexed: 11/20/2022] Open
Abstract
Gluten-free beer could be produced with rice, although the latter would primarily serve as adjunct in combination with barley malt in today’s brewing. However, the recent growing realisation of the potential and applications of rice malt for brewing an all-rice malt beer through varying malting conditions cannot be overlooked. In this study, therefore, the characteristic changes in malt, wort, and beer from different Nigerian rice varieties (FARO 44, FARO 57, NERICA 7) as influenced by varying malting conditions (steeping duration (18, 24 and 30 h), germination periods (2, 3 and 4 days) and kilning temperatures (50 and 55 °C)), were investigated. Rice (grain) samples were examined by thousand kernel weight (TKW), germinative energy (GE), germinative capacity (GC), and degree of steeping (DoS). To ensure that rice wort/beer with unique beer style and enhanced attributes, comparable to barley wort/beer is produced, malting conditions that produced rice malts with peak diastatic power (DP), cold water extract (CWE), and hot water extract (HWE) were selected. Peak DP, CWE and HWE were obtained at FARO 44 (18 h steeping, 3 days germination, 55 °C kilning (S18G3K55°)), FARO 57 (30 h steeping, 2 days germination, 50 °C kilning (S30G2K50°)) and NERICA 7 (24 h steeping, 3 days germination, 55 °C kilning (S24G3K55°)). Selected malts were further tested for moisture content, total nitrogen, malt yield and malting loss and subsequently progressed to wort and beer production. Wort’s pH, total soluble nitrogen (TSN), brix, kolbach index (KI), free amino nitrogen (FAN), dextrose equivalent (DE), original extract (OE) and sugar profile were determined, as well as beer’s pH, colour, apparent extract (AE), alcohol by volume (%ABV), turbidity and sensory attributes. Rice grain varied significantly (p < 0.05) in TKW, GE, GC and DoS across varieties. Despite wort’s pH, TSN, DE, OE as well as beer pH, colour, AE and turbidity resembling (p > 0.05) across varieties, wort’s brix, KI, FAN, sugar profile as well as beer’s %ABV, differed significantly (p < 0.05). Sensory attributes of appearance, colour, mouthfeel, and overall acceptability in beer differed noticeably (p < 0.05), except for aroma and taste (p > 0.05). Overall, the rice beer, though very slightly hazy, represented a pale yellow light lager, which is indicative of its peculiar beer style. Besides increased DP and enhanced hydrolysis, varying malting conditions of current study could serve as a pathway of reducing the cost of exogenous (commercial) enzymes or barley malt imports, together with decreasing barley’s dependency for brewing in the tropics.
Collapse
Affiliation(s)
- Chigozie E Ofoedu
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, Owerri, Imo, Nigeria
| | - Chibugo Q Akosim
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, Owerri, Imo, Nigeria
| | - Jude O Iwouno
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, Owerri, Imo, Nigeria
| | - Chioma D Obi
- Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra, Nigeria
| | - Ivan Shorstkii
- Department of Technological Equipment and Life-Support Systems, Kuban State Technological University, Krasnodar, Russian Federation
| | - Charles Odilichukwu R Okpala
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
| |
Collapse
|